Put the tomato paste, honey, harissa, mint and olive oil in a bowl and combine.
Cut each chicken thigh into 8 even pieces, add to the bowl and mix well.
Marinate in the fridge for 30 mins or overnight.
Thread the chicken onto skewers, adding a piece of capsicum between each piece of chicken.
Season with salt and pepper and grill on a barbecue over a medium heat for 6 mins on each side.
1 tablespoon tomato paste
1 teaspoon honey
3-4 tablespoons harissa
1 teaspoon dried mint
1 tablespoon olive oil
500g chicken thighs
2 red, orange or yellow capsicums cut into large piece